PAN DE ELOTE FACIL (EASY CORN BREAD)
An easy Mexican cake made with fresh sweet corn kernels and store-bought pancake mix. It's sweet--Mexicans enjoy it as a dessert with warm honey on top.
Provided by EnedinaV
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 26.1 g, Cholesterol 78.2 mg, Fat 13.4 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 347.3 mg, Sugar 13.3 g
PAN DE ELOTE
Pan de elote is a delicious, fluffy and moist Mexican sweet corn cake. A classic and simple dessert to enjoy at any weekday meal or to eat at breakfast!
Provided by Maricruz
Categories dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Butter and flour a square baking pan about 8 or 9-inch (21cm).
- Sift the rice flour, baking powder, baking soda, and cinnamon powder together. Set aside.
- In a blender or food processor add corn, vanilla extract and milk. Process for 1 or 2 minutes at high and then set aside.
- In a mixer bowl add butter and sugar. Beat for 5 minutes at high or until you'll have a fluffy and pale cream.
- Add one yolk and mix until combined, then add the other 2 yolks one at time and mixing between additions.
- Pour in the oil and mix to combine.
- Add to the bowl the flour mixture and mix.
- Add the corn mixture and combine everything with a spatula.
- Place egg whites and salt on a clean medium bowl, beat with your electric mixer at high until sift peaks form.
- Add egg whites to the bowl with batter and gently fold in to combine everything. Make slow movements from down to up, so the eggs whites won't deflate.
- Place the batter on the baking pan you prepared before and use a spatula to level on top.
- Bake from 50 to 60 minutes or until a tooth pick inserted in the middle comes out clean and the cake is browned on top.
- Remove pan de elote from the oven and allow to rest for 5 minutes on the countertop, then carefully remove it from the baking dish and place it on a cooling rack.
Nutrition Facts : Calories 485 kcal, Carbohydrate 61 g, Protein 8 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 110 mg, Sodium 519 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 14 g, ServingSize 1 serving
CAST-IRON ELOTE
Provided by Wanna Make This?
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the butter to a 14-inch cast-iron skillet and heat over medium-high heat until melted. Add the onion and saute until translucent, about 10 minutes. Add the garlic and a generous pinch of salt and pepper and continue to saute until fragrant, about 1 minute. Add the corn kernels, a pinch of salt and a few grinds of pepper, increase the heat to high and saute until the corn is warmed through and slightly charred, 1 to 2 minutes longer. Remove from the heat and season with additional salt if desired. Drizzle with half of the lime juice.
- Stir together the mayonnaise and remaining lime juice in a small bowl; season with salt and pepper.
- Drizzle the corn with the mayonnaise mixture and sprinkle with the Cotija, cilantro and chili powder. Serve warm.
PAN DE ELOTE (MEXICAN SWEET CORN CAKE)
There's no wrong way to eat Pan de Elote, or Mexican Sweet Corn Cake. As a treat with your morning coffee or for dessert, every bite is absolutely delicious.
Provided by Maggie Unzueta
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter the pan.
- Flour the pan using 2 tablespoons flour.
- Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half the corn to a blender.
- Blend until smooth.
- Add the remaining corn and blend.
- For more corn texture, blend slightly.
- For less corn texture, blend until smooth.
- In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
- Stir to combine.
- Mix the corn mixture with the dry ingredients.
- Stir until well combined.
- Pour the batter into the pan.
- Bake for 45 minutes, or until a toothpick comes out clean.
Nutrition Facts : Calories 264 kcal, Carbohydrate 45 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 77 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
PASTEL DE ELOTE (MEXICAN CORN CAKE)
A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.
Provided by Elva_Adriana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
- Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
- Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
- Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
- Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g
PAN DE ELOTE
The Spanish name for "bread of corn". A delicious, hearty bread that's great for casual entertaining.
Provided by peppermintkitty
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat margarine and sugar until light and fluffy.
- Blend in eggs.
- Stir in corn, chilies, Monterey jack and cheddar cheese.
- Add combined dry ingredients mixing just until moistened.
- Pour into greased and lightly floured 12x8-inch baking dish.
- Bake at 325 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 379.5, Fat 19.3, SaturatedFat 5.7, Cholesterol 119.5, Sodium 755, Carbohydrate 43.2, Fiber 2.5, Sugar 9.3, Protein 10.9
MEXICAN CORNBREAD/PAN DE ELOTE
This is authentic mexican cornbread. In mexico the cornbread has much more of sweeter taste. i use the recipe when kids request it I got this from mother n law that lives in Mexico. Hope you enjoy.
Provided by roxsand
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients together in blender. In a square baking pan lay out parchment paper and layout the blend of ingredients in baking pan. Bake 180 for 20-25 minutes.
Nutrition Facts : Calories 784.3, Fat 43.1, SaturatedFat 25.1, Cholesterol 250.8, Sodium 750.9, Carbohydrate 87, Fiber 4.5, Sugar 39.1, Protein 16
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